Pasta With Wild Boar Sausage And Kale Recipes

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PASTA WITH SAUSAGE AND KALE



Pasta with Sausage and Kale image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 14

1 pound orecchiette
2 tablespoons olive oil
1 pound bulk Italian sausage
1/2 red onion, diced
2 garlic cloves, minced
1 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
3 cups torn kale, stems removed
6 tablespoons jarred pesto
1 cup cherry tomatoes, halved
4 tablespoons salted butter
2 lemons, zested and juiced
1/2 cup shaved Parmesan
Fresh basil, for garnish

Steps:

  • Cook the pasta according to the package instructions. Drain and set aside, reserving the water.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat until hot, then pinch off 1- to 2-inch pieces of the sausage, adding it to the pan as you go. Cook for a couple minutes, flipping and stirring the sausage to brown both sides. Add the onion and garlic and cook until the onion has softened a little, a couple of minutes. Add the red pepper flakes, salt and pepper. Stir and cook until the sausage is cooked through, another 1 to 2 minutes.
  • Use a ladle to remove 2/3 cup pasta water from the pasta pot and add it to the skillet. Add the kale and cook until it has started to wilt, about 30 seconds, then add the pesto and cherry tomatoes and cook, stirring gently, until the sauce has thickened and the kale has wilted, about 3 minutes. If the skillet starts to look too dry at any stage, add a little more pasta water.
  • Remove the skillet from the heat and add the butter, lemon zest, pasta and Parmesan. Toss to combine. Taste and adjust the seasoning, then serve in bowls garnished with the fresh basil.

PASTA WITH WILD BOAR SAUSAGE AND KALE



Pasta with Wild Boar Sausage and Kale image

Provided by Florence Fabricant

Categories     pastas, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound wild boar sausages
1 1/2 pounds fresh kale
4 tablespoons extra virgin olive oil
1 cup chopped red onion
3 cloves garlic, sliced
2 cups tomato purée
1/2 cup dry red wine
Salt and ground black pepper
1 pound orecchiette, strozzapreti or other small macaroni
Crushed red chili flakes to taste

Steps:

  • Quarter sausages lengthwise and peel off casing. Dice sausages. Trim heavy stems from kale and discard. Rinse, then chop kale leaves.
  • Heat 3 tablespoons oil in a 4- to 5-quart heavy skillet, sauté pan or casserole. Add onion and garlic and cook, stirring, over medium heat until softened. Add sausages and cook, stirring, until they begin to brown. Add about a third of the kale and when it has wilted, continue adding kale until all has wilted. Stir in tomato purée and wine. Simmer over low heat about 10 minutes, season with salt and pepper, cover pan and continue simmering.
  • Bring a large pot of salted water to a boil, add pasta and cook until al dente, about 8 minutes. Drain well and add to kale mixture. Add remaining olive oil and fold ingredients together. Add chili flakes and more salt if needed. Stir a few more times, then serve.

Nutrition Facts : @context http, Calories 690, UnsaturatedFat 20 grams, Carbohydrate 77 grams, Fat 30 grams, Fiber 9 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 936 milligrams, Sugar 10 grams, TransFat 0 grams

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